He'll be nice and tasty. I suggest that you pressure can the meat, especially the dark meat. You could also grind the dark meat for turkey burger. The breast should still be tender.
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Oh my yes 
If you can't can the meat, brineing for a few days will give him a wonderful flavor and tenderize everything. Although grinding up the dark meat (legs, thighs) is EXCELLENT advice. I use ground turkey to stretch hamburger in things like chili, or by itself in a shepherd's pie. The BEEF CARNIVORE in the house never knows the difference.
If you can't can the meat, brineing for a few days will give him a wonderful flavor and tenderize everything. Although grinding up the dark meat (legs, thighs) is EXCELLENT advice. I use ground turkey to stretch hamburger in things like chili, or by itself in a shepherd's pie. The BEEF CARNIVORE in the house never knows the difference.
Ohhhh what a good idea
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